Easy Sourdough Discard Biscuits {Buttery and Flaky}

Buttery, flaky, sourdough discard biscuits only take 30 minutes to make from start to finish!

If you’re looking for ways to use up extra sourdough starter discard, making homemade sourdough biscuits is a great way to do so.  This flaky, tender biscuit recipe is one of the first recipes I made up myself years ago, so when I jumped on the sourdough train in 2017, of course, I modified my original recipe to include sourdough starter!

Now, if you don’t have a sourdough starter, that’s ok – I have the original (non-sourdough) recipe linked here these are seriously the best biscuits whether you make them with starter or not.  If you want to make your own sourdough starter, its cheap and easy to do!  It just takes water, flour, a jar, and about a week of patience and tending to get one going.  

I have a detailed blog post here and an Ultimate Guide to Sourdough Starters video here.  A sourdough starter is just wild yeast – it can be used to leaven all kinds of recipes instead of using store-bought yeast, baking powder, or baking soda.  You can make sourdough pancakes, sourdough waffles, pie crusts, sourdough bread, cookies, and all sorts of great recipes (like these buttery sourdough biscuits) with your starter.

I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

Why You’ll Love This Recipe

• You don’t have to long ferment these biscuits with active sourdough starter, you can use discard and have them ready in 30 minutes since the baking powder does all of the leavening in this recipe.  This is the perfect recipe for a last minute breakfast.
• This sourdough biscuit dough is SO versatile.  I use it to make Sourdough Dumplings, Sourdough Cinnamon Rolls, and so many more sourdough creations!
• These biscuits are super buttery of flaky layers just like the biscuits you’d buy in a can at the store – but way better!

Spend the day with me in my homestead kitchen as I await the arrival of our fifth baby and make some easy sourdough discard recipes – including these biscuits with smoked sausage gravy – my favorite way to have biscuits!

What You’ll Need to Make These Easy Sourdough Biscuits

INGREDIENTS

• 2.5 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 3/4 cup cold butter
• 1 cup sourdough starter (you can use discard or active starter)
• 1 whole egg
• 1/2 cup milk
• 2 Tablespoons butter for the skillet

TOOLS

• a large mixing bowl & cheese grater or pastry cutter for the butter
• OR a food processor
• biscuit cutter or bench scraper
• cast iron skillet or 9×13-inch baking dish

Step-By-Step Instructions

Preheat a standard cast iron skillet on the stove or in the oven at 425F.

MAKE THE BISCUIT DOUGH

Add the flour, salt, sugar, and baking powder to a mixing bowl or bowl of a food processor and mix to combine.  Grate/cut the cold butter into the dry ingredients.  Add the sourdough starter, egg, and milk – then stir until the wet ingredients are combined with the butter and flour mixture, but do not overmix or knead – the dough should be shaggy.  

SHAPE AND CUT THE BISCUITS

Turn the biscuits out onto a lightly floured surface and fold the dough over onto itself until the dough sticks together in one piece.  Then, flatten the biscuit dough with your hand or a rolling pin into a thick rectangle and tri-fold the dough.  Then flatten it out and tri-fold it again.  Repeat this flattening and folding process 5-6 times.  Never knead the dough, just flatten and fold it -this technique is what will give you flaky sourdough biscuits with lots of layers. 

Flatten or roll the biscuit dough out into a thick rectangle and use a biscuit cutter or bench scraper to cut the biscuits.

BAKE THE BISCUITS

Add 2 tablespoons of butter to the hot skillet and return it to the preheated oven for a few minutes until the butter is browned.  Once the butter is browned, make sure to spread it around to cover the entire surface of the skillet, then add the cut biscuits and bake at 425 for 15-18 minutes until the tops just start to turn golden brown.  

Serve immediately or store for later.

FAQ

Can I use sourdough starter discard for biscuits?

• Yes, you can use discard for biscuits. Discard starter is just inactive sourdough starter that is flat and needs to be fed. While it may not be as active as a recently fed starter, it still imparts flavor and can contribute to the leavening of the biscuits.

How does sourdough starter affect the flavor and texture of biscuits?

• Sourdough starter adds some signature sourdough tang to biscuits and contributes to their rise. The wild yeast and bacteria in the starter help leaven the biscuits, resulting in a lighter texture compared to traditional buttermilk biscuits made with only baking powder or baking soda.

Can I make sourdough discard biscuits in advance?

• Yes, you can make these sourdough homemade biscuits in advance.  Just prepare the dough the night before baking, wrap it in plastic wrap and place it in the fridge overnight, and then bake the next morning.

Tips

Use cold ingredients: Make sure the butter and milk are cold. Cold ingredients help create a flaky texture by keeping the butter from melting too quickly before the biscuits go into the oven.

Handle the dough gently: Overworking the dough can lead to tough biscuits. Mix the dough just until it comes together and is shaggy, and handle it as little as possible when shaping or cutting if you want tender biscuits.

Don’t overmix or knead: When combining the wet and dry ingredients, mix just until the dough starts to come together. Overmixing can develop gluten, resulting in tough, bread-like biscuits.

Use a sharp cutter: When cutting out the biscuits, use a sharp biscuit cutter or bench scraper. Press straight down without twisting to ensure the biscuits rise high and evenly.

Place biscuits close together: Placing the biscuits close together on the baking sheet helps them rise taller rather than spreading out. This creates more tender biscuits.

Storage

Homemade biscuits can be stored at room temperature in an airtight container for 2-3 days.  Be sure to let them cool completely before storing them in plastic wrap or an airtight container to avoid moisture building up.  Store in the refrigerator for up to 5 days, and freeze for up to 3 months.

More Recipes Like This

How to Make a Sourdough Starter

Sourdough Crepes

Fluffy Sourdough Discard Pancakes

30 Minute Sourdough Discard Cinnamon Rolls

Sourdough Discard Dumplings

Sourdough Artisan Bread Made Simple

Latest Posts

• Sourdough S’mores Cookies with Marshmallows & Brown Butter
• Delicious Family Recipes for Cozy Fall Cooking
• The Best Homemade Sourdough Croutons – Easy Recipe
• The BEST Kamut Flour Pancakes – Simple Recipe
• How to Make Probiotic Sauerkraut – Fermented Raw Foods